Synthesised nanoparticles: Pinotage red wine silver nanoparticles (PRW-AgNPs)

Conference abstract: Synthesised nanoparticles: Pinotage red wine silver nanoparticles (PRW-AgNPs)What they were made for: The as synthesised PRW-AgNPs are to be applied as an antibacterialagent in food related settings. With my work I have successfully performed the green synthesis of silver nanoparticles usingred wine as a natural reducing and stabilising agent. This then makes this study a sustainableand innovative approach to nanoparticle synthesis. Through optimising the reaction conditionsto abide by green chemistry principles, green optimum conditions for the synthesis wereobtained and stable PRW-AgNPs with a characteristic surface plasmon resonance peak around428 nm were produced. The testing of antibacterial activity against foodborne pathogens willprovide insight into the potential application of PRW-AgNPs as eco-friendly antibacterialagents. It is well known that antibacterial resistance is a global problem and therefore noveland eco-friendly nanomaterials could be part of the solution. This project not only looks at thebenefits of the as synthesised NPs but also assesses their possible toxicity effects, this iscommonly ignored especially in South Africa as there are no toxicity profiles and regulationsput in place for the use nanomaterials. Testing both antibacterial activity and toxicity ensuresthat the nanoparticles are not only effective but also safe for use in food-related applications.This research contributes to the growing field of green nanotechnology but also advancesunderstanding of how red wine’s bioactive polyphenols can enhance nanoparticle functionalityand biocompatibility for food safety applications.